First of all, I have to warn you I'll not be talking about how to make the tree itself. This tree was a kit I bought from the last Melbourne craft convention (their shop link is here) that comes in a with and without bead decorations version. This is about how I modified mine in order to have some lights built into the tree.
The lights were just some simple LED lights that run off two AA batteries. Best time to get them would be just after Christmas in the sales so if you are thinking of making a tree, now is the time to plan your shopping! I got mine from Kmart but I've also seen them in the Reject Shop and similar as well.
Assembly with the lights is fiddly- if you had a second pair of hands or a clamp it might help, otherwise just take your time and have your branches organised. The tree is assembled as in the instructions but you include the LED lights in as well, starting with the end furthest from the battery pack.
As you move down the tree, gradually include each LED, wrapping the excess wire along the trunk. Work out how many LEDs you need as you go (my tree had 9 rows of branches so it works out to 'Twoish' per row). Once you finish the tree then wrap the wire in the floral tape until your tree is the right height and mount the tree on the box as per the instructions. If you were fancy you could rig a way to hide the wire but I find I can fit the battery pack into the box anyway and the wire can run around under the lid.
I really like the finished effect, if I do say so myself. Particularly how the bead decorations catch the lights.
The lantern is another Pinterest inspiration. Fill a lantern with baubles for a simple decoration. I just added some more LED lights in there to brighten it up a bit. The lights are powered by the battery pack hidden under the paua shell in the first image.
Sunday, 23 December 2012
Saturday, 22 December 2012
Christmas treats
For those paying attention, it has been a VERY long time since I last posted. Sadly work takes a lot of my time. But now school holidays are here and I have several weeks to procrastinate on fun things before realising that the pile of work I brought home has not magically marked itself.
I do have a few things in the works but this week has been taken up by lots of Christmas cooking. So happy Christmas to all and help yourself to a virtual goodie. Clockwise from 12 we have blueberry friand slice (using fresh blueberries I bought from a market this morning), mini Christmas puddings (recipe below), Chocolate truffles, gingerbread melted snowmen (instructions found through my recent discovery of Pinterest!) and finally some white chocolate and berry truffles that I kind of invented/adapted from the chocolate truffle recipe.
For my family members who read this blog, there is now no surprises for Christmas nibbles but for those who I will not be seeing on Christmas day, here are a few recipes for you to make your own. Particularly useful I hope for those who held off cooking in case the world ended and made the effort wasted!
Brandy
approx 30g White chocolate
1 tblsp Copha, vegetable shortening (optional)
Glace cherries
Take the Christmas pudding and crumble it up into a large bowl. Add several tablespoons of bandy and mix. There should be enough moisture to allow you to roll the pudding into small balls (about 1.5 cm diameter or whatever you prefer). Place in fridge for at least 20 min.
Melt white chocolate, if it is still thick (because I used chocolate chips mine was) add a small amount of copha to thin the mix. Spoon over the top of the pudding. Before the pudding sets, place two small pieces of green cherry and one of red. Refrigerate until top has set.
70g dried blueberries
2 egg yolks
Cherry brandy or normal brandy
dessicated coconut (enough to coat)
Grate the chocolate and place in a large bowl with blueberries. Add egg and brandy and mix. Mixture should be moist and able to be rolled into small balls. If too dry, add more brandy, if too wet add some coconut.
Roll the mixture into small balls, then roll the balls in coconut until coated. Refrigerate until firm.
Have a great Christmas, Hogswatch or holiday of your choice.
I do have a few things in the works but this week has been taken up by lots of Christmas cooking. So happy Christmas to all and help yourself to a virtual goodie. Clockwise from 12 we have blueberry friand slice (using fresh blueberries I bought from a market this morning), mini Christmas puddings (recipe below), Chocolate truffles, gingerbread melted snowmen (instructions found through my recent discovery of Pinterest!) and finally some white chocolate and berry truffles that I kind of invented/adapted from the chocolate truffle recipe.
For my family members who read this blog, there is now no surprises for Christmas nibbles but for those who I will not be seeing on Christmas day, here are a few recipes for you to make your own. Particularly useful I hope for those who held off cooking in case the world ended and made the effort wasted!
Mini Christmas puddings
Ingredients
One tin of Christmas puddingBrandy
approx 30g White chocolate
1 tblsp Copha, vegetable shortening (optional)
Glace cherries
Take the Christmas pudding and crumble it up into a large bowl. Add several tablespoons of bandy and mix. There should be enough moisture to allow you to roll the pudding into small balls (about 1.5 cm diameter or whatever you prefer). Place in fridge for at least 20 min.
Melt white chocolate, if it is still thick (because I used chocolate chips mine was) add a small amount of copha to thin the mix. Spoon over the top of the pudding. Before the pudding sets, place two small pieces of green cherry and one of red. Refrigerate until top has set.
White Chocolate and Berry Truffles
Ingredients
200g white chocolate70g dried blueberries
2 egg yolks
Cherry brandy or normal brandy
dessicated coconut (enough to coat)
Grate the chocolate and place in a large bowl with blueberries. Add egg and brandy and mix. Mixture should be moist and able to be rolled into small balls. If too dry, add more brandy, if too wet add some coconut.
Roll the mixture into small balls, then roll the balls in coconut until coated. Refrigerate until firm.
Have a great Christmas, Hogswatch or holiday of your choice.
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